Every summer, I anxiously await the arrival of the gigantic zucchinis from my local farm. I think they are rather impractical, but when they are the size of my forearm (I am not exaggerating!) it is hard to pass them up. They are a recipe developers dream!
This summer's jumbo zucchini purchase brings you my Gluten Free Double Chocolate Zucchini Muffins! They are moist and rich and I know you are going to love them!
Prep Time: 20 minutes Cook Time: 15-20 minutes Total Time: 45 minutes
Makes: 8 bakery style muffins or 18 regular muffins
Ingredients:
1 ½ cups 1:1 Gluten Free Flour
½ cup Special Dark Cocoa Powder
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
3 Eggs
½ cup Vegetable Oil
½ cup Brown Sugar
1 tbsp Vanilla
½ cup Sour Cream
½ cup Milk
2 cups grated Zucchini
1 cup Mini Chocolate Chips
Grate your zucchini (either with a box grater or in a food processor) and set aside. Do not drain excess water.
In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk and set aside.
In a larger bowl, mix together the eggs, oil, brown sugar, vanilla, and sour cream until combined.
Alternate adding a portion of the dry ingredients and milk into the wet ingredients until fully incorporated. The batter will be thick (almost like a brownie).
Once the wet and dry ingredients are combined, fold in the grated zucchini. The batter will start to thin. Then fold in the mini chocolate chips.
It benefits the batter to let it sit for a little, so wait until the batter is mixed to preheat your oven to 350F. Grease or line your muffin tin.
If you are making bakery style muffins, bake for 20-22 minutes. If you are baking regular muffins, bake for 15-18 minutes.
Let the muffins cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze for later!
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